Oven Baked Fish and Chips

An easy method, it’s not the traditional fish and chips, but the cornmeal replaces the traditional crunch of the deep fryer.

Preheat oven to 450F. Line a cookie sheet(s) with parchment.

For 1-4 pieces of fish, 4-8 ounces (120-240g) each:

1 large egg, beaten with a splash of milk (2T/30ml) in a shallow dish…a glass pie plate is ideal. Add herbs if desired, such as chopped dill or ground fennel seed.

On a plate, combine 1/2c or 125ml each of flour and cornmeal, seasoned with herbs, or lemon pepper, or chili powder.

Slice one medium potato per person (3-4 oz or 90-120g) into julienne about the width of your little finger. (Not the finger!) in a bowl toss these with a couple of teaspoons of olive oil (10ml) and seasonings – we like some dried herbs and chili powder, since we try to avoid salt.

Place the potatoes on one end of the cookie sheet and shake to make a flat layer (for two people, one cookie sheet will hold the fish and potatoes).

Dip the fish in the egg to coat, then in the cornmeal mixture. Turn once or twice to coat well. Place on the cookie sheet. Repeat with all the pieces. Spray the tops with cooking spray (or we have olive oil in a pump sprayer).

Bake about 20 minutes, then turn for another 5-7 minutes.

Serve with a side salad or green beans.


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